Archive for April, 2011

Tofu is growing in popularity among vegetarians and meat-eaters. It lends itself well to a variety of flavors and cooking techniques. It makes a great binding and thickening agent for baking, in tofu burgers, or tofu quiche. It can be soft and crumbly, for tofu scrambles, tofu sloppy joes or lasagna. It becomes firm and crisp when marinated and fried or baked. It is a protein-rich food made from the extracted curd of soybeans and is an extremely versatile food, used in salads, main courses, drinks and desserts. Don’t know anything about it? Check out what is tofu made of.

There are three general types of tofu, and it’s important to choose the right type for your recipe. If you don’t know anything at all about tofu, you might want to check out tips for how to cook with tofu.

Firm tofu is the most common form, especially for stir fry. Often found packaged in the dairy section, it takes to marinades and is an excellent counterpoint in green salads. Seasoned and quickly pan-fried, tofu offers an excellent contrast in textures with its crispy exterior and soft creamy middle.

Heat oil in a skillet, sauté garlic ginger for one minute. Add the tofu, saute mushrooms for 5 minutes. When they become golden brown, add soy sauce and tomato paste, stir well. Add chile flakes, salt to taste. Remove from heat and serve with your choice of main meal.

Simply and tasty. There are tons of really cool vegan recipes. No need to eat meat to eat well, simply use tofu ;). Check out some other tofu recipes.